Summer Share Twenty October 3rd/5th 2023

Important information:

• This is an even numbered distribution for the farm and city sites.
• Winter enrollment time is winding down; register today for your winter share @ https://promisedlandcsa.com/csa/sign-up/ – We would like to complete enrollment as soon as possible.
  Please email if you have any questions regarding payments.
• Summer Share registration for summer ‘24 will begin as soon as we complete winter share registration.
• Please bring your share boxes to distribution; thank you!
• See information below for Potluck details on Sunday Oct 8^th.

Fall Potluck and Field Walk information:

– The event begins at 3:00 pm with an educational field walk with U-pick for some vegetables so please be prompt. You may want to bring a wagon for those “little ones” or to haul back a pumpkin or two!
– This is held rain or shine and will conclude at 5:30 pm.
— Weather appropriate outerwear including boots is essential for the farm walk.
– Bring a dish to pass that feeds four or more people. Please include your recipe with a list of ingredients for the benefit of those who may have food allergies or just love your dish.
– If you bring a dessert, please consider bringing a main dish as well. The food is always awesome and sometimes we run low on main dishes! Although soup is delicious it is somewhat difficult to handle and we do not have enough outlets in the barn to run crock pots.
– We will provide meat, beverages, and cups; please bring your own place settings and chairs.
– When you arrive at the CSA farm @ 2112 County Line Rd Alden, park in the grassy area to the left of the barn. The farm is located 1 mi. north of Rt. 20 or 2.5 mi. south of Rt. 33.
– Please leave pets at home; thanks!

Produce:   French Fingerling potatoes   Cauliflower   Broccoli   Dinosaur kale   Garlic
Green Beans               Cubanelle peppers   orange Carrots   Carnival squash   Cone Cabbage   Watermelon radishes         

Fruit:      Niagara grapes     Cortland apples
– Niagara grapes are medium to large in size and are globose in shape, growing in large clusters. The smooth, glossy skin is firm and can range in color from light green to a pale, yellow-green. The skin also develops a thin bloom or film that helps protect the grape from moisture loss. The translucent, green flesh is juicy and seedless. Niagara grapes are crisp and sweet with a very grapey or foxy flavor, which can best be described as slightly musty or tannic. Niagara grapes are an excellent source of vitamins C, K, B1 and B6, as well as minerals like potassium and manganese. They are also rich in flavonoids, which are important phytonutrients with antioxidants that benefit the immune system and polyphenols which are concentrated in the grape skin and act as additional antioxidants for the body. Niagara grapes are best suited for both fresh consumption and cooked applications such as baking. They are most commonly eaten fresh, out-of-hand as a table grape or as a healthy snack. Niagara grapes can be sliced and added to fruit salads or baked into tarts. They can also be made into jams or jellies. Niagara grapes are known for their aromatic and flavorful juice, which can be extracted through pressing or using a juicer, and they can also be made into sweet, homemade wine. Niagara grapes pair well with cheeses such as cheddar or feta, citrus, and chocolate. They will keep up to ten days when wrapped loosely in plastic and stored in the refrigerator. Niagara grapes are named for Niagara County of New York, where the grapes were originally produced. The grape was first introduced by the Niagara Grape Company, one of the many companies located in the Concord Grape Belt, which is the oldest region for Concord grape growing in the United States. Niagara grapes are now produced across the United States where they are used for both sparkling and still white grape juices.
The Concord Grape Belt is located along the southeastern shores of Lake Erie in western New York and northwestern Pennsylvania, and is the largest and oldest Concord grape growing region in the world. The Concord grape is native to North America, and was first selected and propagated from wild seedlings by Ephraim Bull in Concord, Massachusetts in 1849. It was brought to western New York in the 1870’s where climate, geography, and soils proved to be very suitable to its production.
Produce tips:
– Carnival squash is another kissin’ cousin to the acorn but like the Delicata is not stringy. The skin is also edible if not over cooked.
– The French Fingerling potatoes are quite small this year but still yummy and creamy. Boils till tender and serve with butter or a spread/dip of your choosing.
– Dino kale is a more tender kale so be careful not to overcook.
– Cauliflowers are in a variety of colors; traditional white, orange and purple. If you are not a fan or cauliflower, please try grilling it either broken into florets or “planks”. Or try the cauliflower mash recipe. Non cauliflower lovers really like it this way! Think creamy mashed potatoes.
– Cubanelle peppers are the sweet Italian frying peppers that you find at the county fairs.

Farm News from Jane
The crickets are chirping and the leaves are falling and the last supermoon has passed for this year. Autumn is definitely here but the weather has us still in summer mode! The mornings have been extremely foggy these past few days. The trees were actually dripping from the misty, and moist air the other morning. When I looked at the thermometer in the morning it read 98% humidity, so I assumed it was a rainy morning but when I went outside at dawn it was actually only the heavy, dense air. It reminded me of an old English nursery rhyme which my grandmother used to tell me; “One misty, moisty morning” … Now, I feel like I know what London’s foggy weather is like! But I guess that we should just enjoy the last vestiges of summer as the forecast calls for below normal temperatures following this hot spell.
The winter squash was all harvested last week before the first day of October. I don’t remember a season this early. The warm weather has really made harvesting vegetables much easier.  Mud often rules the autumn days of September as it is our rainiest month of the year until recently. Since 2010 October and November have that distinction. It seems that in the last fifty years Lake Erie’s water temperatures of 70 degrees or greater has increased by twenty days. The research shared that it may be a short term change only however. The snowy snow season may also be shifting slightly later in the year and lasting later into the spring by a WGRZ news article. So, for those who are worried about early snow that should be some good news!
We dug the first of the French Fingerlings today and although they are small, I am just as excited about cooking them up. They are such a pretty, sweet and tasty variety.
There are five more weeks of summer share for weekly members and there are still lots more new vegetables to enjoy. Coming soon; rutabaga, Romanesco, Brussel Sprouts and other winter squashes.
And please don’t forget about the CSA potluck and field walk this Sunday. See you there; blessings, Jane

Recipes
CAULIFLOWER MASH WITH BOURSIN
1 head of cauliflower, 2 cloves garlic, peeled, ½ package *Boursin cheese, 2 T melted butter, salt and pepper
optional for garnish: crumbled bacon, grated cheese, chives
Break the cauliflower into florets and add them with the peeled garlic to a pot of water. Add salt and bring to a boil. Cook the cauliflower until tender, about 15-20 minutes. Discard the water but reserve ¼ cup of it and place the cauliflower and garlic to the bowl of a food processer (or leave it in the pan and use an immersion blender). Add the cooking liquid, boursin and melted butter and pulse until smooth. Add salt and pepper to taste and serve with crumbled bacon, grated cheese and chives on top.
Recipe from http://www.inmyredkitchen.com/ *Boursin cheese is a French soft cheese spread with garlic and herbs. Substitute with herb flavored cream cheese.

SPICY POTATO AND CAULIFLOWER
8 ounces potatoes; 5 tablespoons peanut oil; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/4 teaspoon ground turmeric; 1/4 teaspoon cayenne pepper; 1 fresh red Chile, seeded and finely chopped; 1 medium cauliflower, broken up into small florets; 1 teaspoon cumin seeds; 2 garlic cloves, cut into shreds; 1-2 tablespoons cilantro, finely chopped; salt
Cook the potatoes in their skins in boiling salted water for about 20 minutes, until just tender. Drain and let cool. When cool enough to handle, peel and cut into I-inch cubes. Heat 3 tablespoons of the oil in a frying pan or wok. When hot, add the ground cumin, coriander, turmeric, cayenne pepper and Chile. Let the spices sizzle for a few seconds. Add the cauliflower and about 1/4 cup water. Cook over medium heat, stirring constantly, for 6-8 minutes. Add the potatoes and stir-fry for 2-3 minutes. Season with salt, then remove from the heat. Heat the remaining oil in a small frying pan. When hot, add the cumin seeds and garlic and cook until lightly browned. Pour the mixture over the vegetables. Sprinkle with the chopped cilantro and serve at once. Serves 2

CAULIFLOWER WITH WHITE SAUCE OR CHEESE SAUCE
For an easy cream sauce whisk one cup of milk in a 2-cup measuring cup with 2 T. flour until well blended add 1 T. butter, 1/4 tsp. salt and 1/8 tsp. of pepper.
Microwave on high for 1 min. Stir well. Wave for another minute and stir again. Continue at 30 sec. intervals stirring well after each time until thickened. If cheese sauce is desired add 1/4 cup favorite cheese and heat and stir until well blended.

ROASTED CAULIFLOWER
2 large cloves garlic, minced; 3 tablespoons olive oil; Salt and black pepper, to taste; 1 large head cauliflower, separated into florets; 1/3 cup grated Parmesan cheese; 1 bunch fresh parsley, chopped Combine garlic, olive oil, salt and pepper in a casserole dish. Add cauliflower, and toss to coat well. Bake 25 minutes at 425 degrees, stirring halfway through. Sprinkle top with Parmesan and parsley, and broil 35 minutes, until golden brown. Makes 6 servings

CURRIED RICE SALAD
1 1/2 cups long-grain or basmati rice; 2 ½ tsp salt; 2 tbsp peanut oil; 1/2 small head cauliflower, cut into small florets (about 2 cups); 1 tbsp curry powder; 1/2 cup currants; 1/2 cup water; 1/2 cup raw cashews, toasted and chopped; 3 tbsp finely chopped chives or green onion tops; 1/2 tsp black pepper
In a large pot, bring 4 quarts of water to boil. Meanwhile, heat a medium skillet over medium heat until hot, about 3 minutes. Add the rice and toast, stirring frequently, for about 5 minutes. Add 11/2 teaspoons of the salt to the boiling water and stir in the toasted rice. Return to a boil and cook, uncovered, until the rice is tender but not soft, 8 to 10 minutes for long-grain rice or about 15 minutes for basmati. Meanwhile, line a rimmed baking sheet with foil. Drain the rice in a strainer, and then spread it on the prepared baking sheet. Let cool while preparing the salad ingredients. In a medium skillet over medium-high heat, warm the oil. Add the cauliflower, curry powder, and 1 teaspoon salt and cook, stirring constantly, for about 1 minute. Add the currants and 1 cup water. Reduce the heat to medium and cook, stirring occasionally, until the water evaporates and the cauliflower is tender, about 3 minutes. Transfer the cauliflower to a large bowl. Add the rice, cashews, chives, pepper, and remaining 1 teaspoon salt and toss to combine thoroughly. Let stand for 20 minutes to blend the flavors. Serve at room temperature. Serves 6 to 8

CAULIFLOWER AND CARROTS
1-2 tbsp olive oil; 4 cups small cauliflorettes; 3 medium carrots, in thin 1 ½ strips; ½ tsp salt; 2 large cloves garlic; minced; 1-3 tbsp balsamic vinegar; black pepper; basil, optional
Heat olive oil in a medium skillet. Add cauliflower, carrots and salt, and sauté over medium heat until tender 8-10 minutes. Stir in garlic during the last few minutes of cooking. Transfer to a bowl; add vinegar, pepper and basil if desired. Serve warm, cold or at room temperature. About 6 servings.
Recipe from The Moosewood Cookbook

WATERMELON RADISH, ORANGE & GOAT CHEESE SALAD
1 shallot or half of a small red onion, 2 to 3 tablespoons white balsamic vinegar, kosher salt, 2 to 3 watermelon radishes, 2 to 3 oranges, Clementines, grapefruit, etc. (I love Cara Cara oranges, which are sweet, pretty and delicious), a handful of walnuts, toasted and chopped (see notes), goat cheese to taste, chives, minced, optional, but they add some nice color, olive oil to taste
Mince shallot. Place in small bowl. Cover with 2 to 3 tablespoons of the vinegar depending on how big of a salad you are making. Add a pinch of salt. Set aside.
Cut off one end of the radish. Leave the other intact so you have a handle when you run the radish down your mandoline. Peel the radishes if you wish, though it is by no means necessary. Thinly slice on a mandoline. Arrange radish slices on a platter. I try to fold some of them so they’re not all squished down in one flat layer, but arrange however you wish. Season all over with salt.

Cut off each end of each orange. Squeeze each end over the radishes, then discard. Use a sharp knife to remove the skin from the orange. Cut in between membranes to remove each slice. Squeeze remaining membrane all over the radishes to extract any juice. Scatter oranges over the radishes. Scatter walnuts and goat cheese to taste over the radishes and oranges. Pour macerated shallots and vinegar over top. Drizzle olive oil to taste (one to two tablespoons) over top. Scatter chives over top if using. Let sit a few minutes (or longer — it benefits from a brief rest) before serving. Recipe from https://alexandracooks.com/

ROASTED WATERMELON RADISHES WITH LEMON AND HERB
1 pound watermelon radishes, trimmed and quartered, 2 tablespoon coconut oil, 1 teaspoon kosher salt, ¼ teaspoon black pepper, 2 tablespoon fresh parsley, finely chopped, 1 lemon, zested
Preheat oven to 375F. Toss cut radishes with melted oil and salt on a sheet pan. Roast 30 minutes, tossing halfway through, until slightly browned. Toss radishes with pepper, parsley and lemon zest.
Recipe from: https://www.peelwithzeal.com

APPLE RADISH SLAW
1 apple (Honeycrisp or similar), sliced into matchsticks, 1 lg. watermelon radish, sliced into matchsticks, 3 bundles of mint, leaves only, 2 T cilantro, diced, 2 C napa cabbage, sliced thin, 1/4 C finely diced red onion
Dressing: 3 T olive oil, 2 T honey or agave, 1 T lemon juice, 1 T rice wine vinegar, 1 tsp sesame seeds, pinch salt, fresh ground black pepper to taste
In a bowl, add honey and lemon juice. Use a fork or whisk to combine. Drizzle in olive oil, stirring continuously. Once fully emulsified, add rice wine vinegar, sesame seeds, salt, and pepper to taste. In a large mixing bowl, add sliced apples, watermelon radish, mint, cilantro, onion, and napa cabbage. Toss to combine. Drizzle dressing over the mix and toss to fully coat in the dressing. Recipe from https://www.bristolfarms.com/

MARINATED BEAN, CELERY AND RADISH SALAD
1 lb. fresh beans; 1 small onion, sliced; 1 cup oil; 1/2 cup cider vinegar; 1/4 cup wine or herb vinegar; 1 tsp dry mustard; 1 tablespoon dry basil; salt, pepper to taste; 2 stalks celery, finely sliced; 4 to 6 large radishes, sliced
Trim and steam yellow beans for 10 minutes, until they are tender but still very firm. Add onion to beans. Combine oil, vinegars and seasonings and pour over beans. Chill for several hours, stirring the beans at least once during the marinating process. Just before serving, combine beans with celery and radishes and serve on a bed of salad greens.

SOUTHERN STIR-FRY GREEN BEANS
1 1/2 lb. green beans, trimmed; 2 T olive oil; 3 cloves garlic, chopped; 1 C chopped pecans; 2 T brown sugar
Heat olive oil in pan over medium heat. Sauté garlic 1 minute. Add green beans; cover, reduce to medium-low and cook 8 minutes, until tender, stirring occasionally. Add pecans and brown sugar; toss. Serve at once. Makes 6 servings

ROASTED BEANS
2 tbsp olive oil; 1 lb. whole beans, trimmed; 1 cup thinly sliced onion; 10 to 12 garlic cloves, peeled; salt and pepper; 1 to 2 tbsp balsamic or red wine vinegar; 1 cup lightly toasted pine nuts
Preheat oven to 400 degrees. Brush a large cookie sheet with 2 tbsp olive oil. Spread the beans, onions and garlic cloves on the tray and sprinkle lightly with salt and pepper. Bake for 20 minutes, occasionally stirring or shaking the tray. Taste a bean to see if it is tender enough for you; cook for 5-10 minutes if still crisp. Remove from oven; transfer to a bowl. Drizzle with vinegar, and some black pepper if desired. Serve at any temperature topped with toasted pine nuts. Serves 6

SAUTÉED GREEN BEANS WITH RADISHES AND FENNEL SEED
1 lb. green beans, trimmed; 1 tbsp. virgin olive oil; 1 tbsp. unsalted butter; 2 tsp. fennel seeds; 4 oz. radishes, trimmed and sliced into 1/2-inch rounds (about 1 cup); 3 scallions, trimmed and thinly sliced; 1/4 tsp. salt; freshly ground black pepper; 1 tbsp. fresh lime or lemon juice
In a large saucepan, bring 2 quarts of water to a rapid boil. Add the beans and, after the water returns to a boil, cook them for four minutes. Remove them from the pan and refresh them under cold running water to preserve their color. Drain the beans and set aside. In a large, heavy-bottomed skillet, heat the oil and butter over medium-high heat. When the butter has melted, add the beans and the fennel seeds. Sauté for three minutes, stirring frequently. Add the radishes, scallions, salt, pepper, and lime or lemon juice. Sauté, stirring constantly, until the beans are tender but crisp – about three minutes more. Serve immediately. Serves 6

ARABIAN SQUASH CHEESE CASSEROLE
2 medium-large Carnival squash; 1 C onion; 2-3 cloves crushed garlic; 1 C red or green pepper, chopped;
3 T butter; 1 tsp salt; 2 beaten eggs; 1 C buttermilk or yogurt; l/4 C sunflower seeds; 1 C crumbled feta
Heat oven to 375 degrees. Cook squash for 35 minutes or until soft. Scoop out and mash squash. Sauté onion and garlic in butter and salt, when the onion is translucent add the chopped peppers. Sauté until just done. Beat eggs with buttermilk. Crumble in the feta cheese. Combine everything and mix well. Add salt and pepper to taste. Spread in butter casserole or baking pan. Top with sunflower seeds. Bake at 375 for 25 minutes covered and then 10 minutes uncovered.

BAKED CARNIVAL SQUASH
1 carnival squash; 3 T olive oil; 1/2 C chopped bacon; 1 garlic clove, crushed; ¼ C thinly sliced sun-dried tomatoes; 1 T chopped sage; ¼ C mascarpone cheese; 3 T grated Parmesan cheese; salt and pepper
Cut the sweet dumpling in half. Scoop out the seeds and fibers. Place the squash in a roasting pan. Brush the inside of the squash with 2 tablespoons of the oil and season with salt and plenty of black pepper. Bake in a preheated oven at 425°F for 20 minutes until softened and beginning to brown. Meanwhile, heat the remaining oil and fry the pancetta or bacon until crisp and golden. Add the garlic, tomatoes, and sage and cook for 2 minutes. Pile the mixture into the squash shells. Spoon on the mascarpone and sprinkle with the Parmesan cheese. Return to the oven for a further 20 minutes. Serve hot with crusty bread and a leafy salad. Serves 2

SQUASH STUFFED WITH KALE & WHITE BEANS
1 medium acorn or Carnival squash, halved;  and seeded; 1/2 tsp plus 1 tbsp extra-virgin olive oil, divided; 1/4 teaspoon salt, divided; 1/4 teaspoon freshly ground pepper, divided; 1/4 cup chopped onion; 1 clove garlic, minced; 1 tbsp water; 1/2 tbsp tomato paste; 4 cups chopped kale leaves; 1/2 15 ounce can white beans, rinsed;  1/4 cup chopped Kalamata olives; 1/4 cup coarse dry whole-wheat breadcrumbs; 1/4 cup grated Parmesan cheese
Cut a small slice off the bottom of each squash half so it rests flat. Brush the insides with 1 teaspoon oil; sprinkle with 1/4 teaspoon each salt and pepper. Place in a 9-by-13-inch (or similar-size) microwave-safe dish. Cover with plastic wrap and microwave on High until the squash is fork-tender, about 12 minutes.  Meanwhile, heat 1 tablespoon oil in a large skillet over medium heat. Add onion; cook, stirring, until starting to brown, 2 to 3 minutes. Add garlic; cook, stirring, for 1 minute. Stir in water, tomato paste and the remaining 1/4 teaspoon each salt and pepper. Stir in kale, cover and cook until tender, 3 to 5 minutes. Stir in white beans and olives; cook until heated through, 1 to 2 minutes more. Remove from the heat. Position rack in center of oven; preheat broiler. Combine breadcrumbs, Parmesan and the remaining 1 tablespoon oil in a bowl. Fill each squash half with about 1 cup of the chard mixture. Place in a baking pan or on a baking sheet. Sprinkle with the breadcrumb mixture. Broil in the center of the oven until the breadcrumbs are browned, 1 to 2 minutes.

ROASTED SQUASH SALAD
1 acorn or Carnival squash – peeled, seeded, and cut into 1-inch cubes, 2 T olive oil, ½ t cinnamon, ½ tsp onion powder, ½ tsp cumin, ½ tsp salt, ¼ tsp black pepper, 3 T apple cider vinegar, 2 T maple syrup, 1 T Dijon mustard, 1 tsp grated orange zest, 1 tsp garam masala, 1 clove garlic, minced, ½ tsp salt, ½ tsp black pepper, ½ C olive oil, 5 oz. baby arugula, ¼ C dried cranberries, ¼ C chopped pistachios
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps.

Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve. Recipe from Allrecipes.com

SLOW COOKER CARNIVAL SQUASH
2 carnival squash, 2 tablespoons butter, melted, or olive oil, Dash of kosher salt and freshly ground black pepper Optional: brown sugar and/or maple syrup
Cut off the ends of the squash and slice it in half lengthwise. Scoop out seeds. If desired, slice the halves in half again. Brush each cut side with melted butter or olive oil and sprinkle with salt and pepper. If desired, sprinkle with a little brown sugar and/or drizzle with maple syrup.
Slow Cooker: Butter the inside of the slow cooker.
Layer the halves (or quarters), cut sides up, in a slow cooker. Add about 1/3 cup of water to the bottom of the slow cooker. Cover and cook on high for 2 1/2 to 3 hours, or until the squash is fork tender. Serve as is or scoop the squash out of the skins and mash before serving.
Variations: Sprinkle the squash with about 1/8 to 1/4 teaspoon of ground or freshly grated nutmeg.
Recipe from TheSpruceeats.com

ROASTED MAPLE WALNUT CARNIVAL SQUASH
2 carnival squashes, 2 tablespoons butter, 4 teaspoons maple syrup, Pinch of sea salt, Pinch of cinnamon (optional), Pinch of nutmeg (optional), 1/3 cup walnuts, roughly chopped
Preheat oven to 400 degrees. Cut squash in half from stem to stem and clean out the seeds and strings. Place each cleaned half, cut side up, in an oven-safe baking dish. Add about 1/4″ water to the pan. Coat inside of each squash half with 1/2 tablespoon of butter and lightly sprinkle just a touch of sea salt. Drizzle one teaspoon maple syrup inside each half. Sprinkle with cinnamon and nutmeg if desired. Loosely cover each half with aluminum foil and bake in the oven for 50-60 minutes until squash is soft all the way through. Remove foil and add one quarter of chopped walnuts to each squash half. Coat the walnuts and cut surfaces of squash with the sweet butter sauce. Bake for an additional 10 minutes uncovered. Cut each half into 2 or 3 slices and serve hot. Recipe from shopmarketbasket.com

SCANDINAVIAN CABBAGE SOUP
2 C. cabbage, chopped; l C. onion, sliced; l C. celery slices; 1 C. peas; l C. thin sliced carrots; 2 C. creamed corn; 1 stick butter; 21/2-3cps milk; 1 tsp salt; 1/4tsp pepper; 1 tsp thyme; 1/4tsp garlic powder or fresh garlic to taste; 11/2-2cps shredded cheddar cheese.
Sauté cabbage, onions, celery, peas, and carrots in butter until tender, stirring frequently. Add milk and seasonings. Heat over low; add cheese, stirring until melted.

NAPA WASABI SLAW
1 tablespoon wasabi paste; 1 tablespoon soy sauce; 1 1/2 tablespoons sugar; 1 1/2 tablespoons rice vinegar; 1/4 cup sesame oil; 1 cup orange juice; 1 head Napa cabbage, very thinly sliced; 6 carrots, shredded; 1 chopped onion; 2 tablespoons sesame seeds
Whisk wasabi, soy sauce, sugar, vinegar, sesame oil, and orange juice until thoroughly combined. Toss with vegetables and sesame seeds. Makes 6-8 servings. Recipe from MACSAC

INDONESIAN CURRIED CABBAGE
1 large cabbage; 1 large bay leaf; 3 whole cloves; 1 clove garlic; 2 cups beef broth; 3 tbs. grated onion; 4 tbs. butter; 1 tbs. curry powder; 6 tbs. flour; salt and cayenne pepper; 2 cups milk; 1/2 cup grated Gouda cheese
Shred cabbage. Rinse in a colander with lukewarm water. Make a bouquet garni of bay leaf, whole cloves and garlic. Place cabbage, broth and bouquet garni (in a spice bag if available) in a large kettle. Bring to boil. Cook gently 10 minutes, or until cabbage is tender. Melt butter in another saucepan. Add curry powder and cook gently 1 minute. Remove pan from heat. Stir in flour and season to taste with salt and cayenne. Carefully blend in milk. Return to heat and stir constantly until sauce boils. Drain cabbage well and discard spices. Combine cabbage and sauce. Pour into buttered casserole. Sprinkle with cheese. Bake in 475°F oven 15 minutes or until top bubbles and is nicely browned. Makes 6 to 8 servings.

STIR-FRIED CABBAGE
2 tbsp oil; 1 medium-size onion, sliced; 8 cups coarsely shredded cabbage; 1 tsp celery seed; 1 tsp paprika; 1 tsp coriander 1/4 tsp salt. Heat oil to medium-hot in large skillet or wok. Stir-fry onion in oil for a minute or two, then add cabbage and seasonings. Stir-fry for 5 to 10 minutes until cabbage is tender but firm. Pan may be covered briefly toward the end of the cooking process to hasten tenderizing. Serve immediately.
Yield: 4 servings

CONFETTI OF RADISHES AND CARROTS
3 large radishes (or that equivalent), peeled; 2 tablespoons chopped fresh mint; 4-6 medium carrots, peeled; 2 tablespoons chopped fresh dill; 8 ounces feta cheese (or substitute fresh chevre); 1 tablespoon chopped fresh parsley; 1/4 cup extra-virgin olive oil; salt and pepper to taste; 2-3 tablespoons wine vinegar
Shred radishes and carrots using hand-held cheese grater. Toss with remaining ingredients. Chill and serve. Makes 8 servings

RADISH, CARROT AND APRICOT RELISH
1/4 cup vinegar; 1 tbsp honey; 1/8 tsp salt; 2/3 cup shredded radishes; 1/4 cup shredded carrot; 3 dried apricots, cut in strips
Combine vinegar, honey and salt, bring to boil and pour over remaining ingredients. Cover and let marinate in refrigerator for at least 30 minutes.

HERBED CARROT SOUP
2 lbs. carrots, 1 medium potato, 4 c. water, 1T butter or oil, 1 c chopped onion, 11/2 t salt, 2 medium cloves garlic; minced, ½ t marjoram or oregano, 1 t basil, 1-2 T lemon juice (or to taste), optional: small amounts of finely minced fresh mint, chives and or parsley for the top.
Peel and chop the carrots and potato, and place them in a medium-large saucepan with the water. Bring to a boil, cover, and simmer until the vegetables are tender (10-15 minutes). Meanwhile, heat oil in a small skillet. Add onions and salt, and sauté over medium heat for about 5 minutes. Add garlic and dried herbs and sauté about 5 minutes more, or until the onions are soft. Stir in lemon juice. Purée everything together in a blender or food processor and transfer to a kettle or Dutch oven. Simmer gently 8-10 minutes. Serve hot, topped with a light sprinkling of fresh herbs if desired. Recipe from The New Moosewood Cookbook

CARROT YOGURT SALAD
1 lb. carrots; peeled and coarsely chopped, 2 medium- sized tart apples; grated, 1-2 T lemon juice, 1-2 T honey, (optional), pinch of celery seed, salt and pepper to taste, 1 c. firm yogurt.
Optional additions: 1T poppy seeds or toasted sesame seeds, ¼ c. minced almonds or cashews; lightly toasted, ½ c. very finely minced celery, a handful of raisins or currants, ¼ c. shredded unsweetened coconut, lightly toasted, ½ c. finely chopped pineapple (or crushed canned in juice). Combine all ingredients and mix well. Chill. (This preparation goes fast if you use a food processor with a grater attachment.) Yield 4-5 main dishes for lunch; more if serving as a side dish. Recipe from The New Moosewood Cookbook.

SESAME KALE SALAD
1# fresh kale, 2T soy sauce, 2T toasted sesame oil, 1T toasted sesame seeds, 1 clove garlic, 2 t honey or other sweetener, 1T apple cider vinegar, dash of black or red ground pepper to taste.
Separate kale leaves from stems. Chop stems and greens. Steam stems a couple of minutes, then add the greens and steam until just tender. Drain; let kale cool enough to handle it. Squeeze out as much water as possible. Place in a serving bowl. Mix the remaining ingredients in another bowl; add to greens. Mix, chill, and serve. Adapted from the Extending the Table; A World Community Cookbook, by Joetta Hendrich Schlabach.

KALE SALAD WITH POMEGRANATE AND MAPLE PECANS
Salad: 12 oz Tuscan kale, deveined and sliced into ½ in. ribbons (8c.), 1 large red apple, cored, quartered, and thinly sliced (1+1/4 c), ½ pomegranate seeds, 1+1/2 OZ. Gouda, thinly shaved with vegetable peeler. To assemble salad: place kale in large bowl; gently massage 3 T vinaigrette into leaves to ensure even coverage. Gently toss with apple and pomegranate seeds, and transfer to serving bowl. Top with maple pecans and shaved Gouda.
Maple pecans: ½ c. pecan pieces, 1T maple syrup, 2 t. olive oil, ½ t. salt, ¼ t. cayenne pepper. Preheat oven to 350^o. Combine all ingredients in small bowl, and toss until well coated. Place on parchment-lined baking sheet, and bake for 12 minutes, or until toasted and fragrant, stirring occasionally. Let cool to room temperature.
Vinaigrette: 2T. Balsamic vinegar, 2T olive oil, 1 small shallot, peeled and finely minced (1+1/2 T.) To make vinaigrette: whisk together ingredients, and season with salt and pepper, if desired.

KALE SALAD WITH APPLES & CHEDDAR
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a 3/4-pound bunch, stemmed and washed in two rinses of water), 2 tablespoons coarsely chopped toasted almonds, 1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, cored and cut in 1/4-inch dice, 1 ounce sharp Cheddar cheese, cut in 1/4-inch dice, 2 tablespoons fresh lemon juice,  Salt to taste, 1 very small garlic clove, puréed, 5 tablespoons extra Combine the kale, almonds, apple and Cheddar in a large bowl. Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve. Tip: This salad benefits from tossing with the dressing about 15 minutes before you serve it. The kale will soften in the dressing. Recipe from Martha Rose Shulman

MASSAGED KALE SALAD
2 bunches kale, 1/2 cup freshly grated Parmesan cheese, 1/3 cup extra-virgin olive oil, 1/4 cup lemon juice, 3 large cloves garlic, minced, 1 tablespoon reduced-sodium soy sauce, 1 minced anchovy fillet or 1/2 teaspoon anchovy paste (optional), 1/2 teaspoon freshly ground pepper, 1/4 teaspoon salt
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add Parmesan, oil, lemon juice, garlic, soy sauce, anchovy (if using), pepper and salt. With clean hands, firmly massage and crush the greens to work in the flavoring. Stop when the volume of greens is reduced by about half. The greens should look a little darker and somewhat shiny. Taste and adjust seasoning with more Parmesan, lemon juice, garlic, soy sauce and/or pepper, if desired.

KALE CHIPS
Preheat an oven to 350 degrees F. Line a non-insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Bake until the edges brown but are not burnt, 10 to 15 minutes. May be oiled or sprayed with cooking oil and sprinkled with garlic salt.

SAUSAGE, POTATO AND KALE SOUP
1 lb. bulk Italian sausage 4 C half-and-half, 3 C cubed potatoes, 2 C chicken broth, 2 C whole milk, 1 onion chopped, ½ tsp. oregano, ½ tsp. red pepper flakes, ½ tsp. black pepper, 2 C torn kale leaves (bite size pieces).
Heat a large soup pot over medium-high heat. Crumble sausage into pot; cook and stir until browned, about 10 minutes. Drain and discard grease. Stir half-and-half, potatoes, chicken broth, milk, onion, oregano, and red pepper flakes into sausage, bring to a boil, and reduce heat to low. Simmer until potatoes are tender, about 30 minutes. Season with black pepper; stir kale into soup. Simmer until kale is tender, 10 to 15 more minutes. Recipe form Allrecipes.com

BROCCOLI SALAD
1 head broccoli, flower and stems chopped; 1/2 lb. fried bacon, crumbled; 1/2 cup chopped red onion; 1 cup shredded cheddar cheese Dressing: Stir together:1/2 cup mayonnaise; 2T sugar; 1 T vinegar
Mix all salad ingredients and stir in dressing. Refrigerate at least one hour before serving.

ROASTED BROCCOLI
1 head broccoli, large stem and medium stems; removed and reserved for another use; 11/2 tablespoons olive oil; 1/2 teaspoon garlic salt; 1 teaspoon balsamic vinegar; 1/4 teaspoon ground black pepper
Heat oven to 400 degrees. Break broccoli head into medium florets and toss with remaining ingredients. Arrange in single layer on baking sheet. Bake 18-22 minutes, shaking the pan halfway through the cooking time. Remove from oven when broccoli is a deep green color with some darkened spots. Makes 4 servings. Recipe from MACSAC

BROCCOLI AND RICOTTA CANNELLONI
2 tsp olive oil; 12 dried cannelloni tubes, 3 inches long; 4 cups broccoli florets; 11/2 cups fresh bread crumbs; 2/3 cup milk; 4 tbsp olive oil, plus extra for brushing; 1 cup ricotta cheese; pinch of grated nutmeg; 6 tbsp grated Parmesan cheese; 2 tbsp pine nuts; salt and freshly ground black pepper; tomato sauce
Preheat the oven to 375°F. Lightly grease four ovenproof dishes with olive oil. Bring a large saucepan of water to a boil, add the olive oil to the water to prevent the pasta from sticking together and simmer the cannelloni, uncovered, for 6-7 minutes, or until it is nearly cooked. Meanwhile, steam or boil the broccoli for 10 minutes, until tender. Drain the pasta, rinse under cold water and set aside. Drain the broccoli and let it cool, then place in a food processor or blender and process until smooth. Set aside. Place the bread crumbs in a bowl, add the milk and oil and stir until softened. Add the ricotta, broccoli puree, nutmeg and 4 tablespoons of the Parmesan or Pecorino cheese. Season with salt and pepper, and then set aside. Pour sauce into the four ovenproof dishes. Spoon the cheese mixture into a pastry bag fitted with a 1/2-inch nozzle. Carefully open the cannelloni tubes. Standing each one upright on a board, pipe the filling into each tube. Divide the tubes equally among the four dishes and lay them in rows in the tomato sauce. Brush the tops of the cannelloni with a little olive oil and sprinkle with the remaining Parmesan or Pecorino cheese and pine nuts. Bake for 25-30 minutes, until golden. Serves 4

CREAM OF BROCCOLI SOUP
5 tablespoons butter, divided, 1 onion, chopped, 1 stalk celery, chopped; 3 cups chicken broth; 8 cups broccoli florets; 3 tablespoons all-purpose flour; 2 cups milk; ground black pepper to taste
Melt 2 tablespoons butter in medium sized stock pot, and saute onion and celery until tender. Add broccoli and broth, cover and simmer for 10 minutes. Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot. In small saucepan, over medium-heat melt 3 tablespoons butter, stir in flour and add milk. Stir until thick and bubbly, and add to soup. Season with pepper and serve.

CROCK POT CHICKEN PHILLY CHEESE STEAK
1 lb. skinless, boneless chicken breasts, 2 tbsp light butter, 1 large onion (sliced), 2 green peppers (thinly sliced), 6 slices reduced fat provolone cheese, 2 garlic cloves (chopped), 2 tbsp steak seasoning, 6 small rolls (I used Trader Joe’s Artisan Rolls), Salt and pepper to taste
Slice chicken into thin strips. Toss in a bowl with salt, pepper, and steak seasoning. Place butter in crock pot. Place onions and green peppers on top, then add in the chicken. Cover and cook on low for 4-5 hours.
Divide chicken, onions and peppers evenly amongst rolls. Top with a slice of provolone cheese and place in toaster oven for about 2 minutes on toast setting to melt cheese. Serve immediately.
Recipe from: https://www.laaloosh.com/2013/05/14/crock-pot-chicken-philly-cheese-steak-recipe/

CHICKEN-STUFFED CUBANELLE PEPPERS
6 Cubanelle peppers or mild banana peppers, 2 large eggs, lightly beaten, 3 cups shredded cooked chicken breast, 1 cup salsa, 3/4 cup soft bread crumbs, 1/2 cup cooked long grain rice, 2 cups meatless pasta sauce
Preheat oven to 350°. Cut and discard tops from peppers; remove seeds. In a large bowl, mix eggs, chicken, salsa, bread crumbs and rice. Spoon into peppers. Spread pasta sauce onto bottom of a 13×9-in. baking dish coated with cooking spray. Top with peppers. Bake, covered, 60-65 minutes or until peppers are tender and a thermometer inserted in stuffing reads at least 165°. Recipe fromTasteofHome.com

POACHED EGGS WITH CUBANELLE PEPPER PUREE
4 Cubanelles or Italian frying peppers, ¼ C plus 1T olive oil, plus more for brushing, ½ lb. mixed mushrooms, thickly sliced, 1 shallot, 1 clove garlic, 1T minced marjoram, salt and freshly ground pepper, 1 tsp. jalapeno hot sauce, 4 large eggs, 4 cubanelle peppers
Preheat the oven to 400°. On a baking sheet, brush the peppers with olive oil and roast for 20 minutes, turning once, until lightly browned and softened. Transfer the peppers to a bowl, cover with plastic wrap and let cool for 10 minutes. Meanwhile, in a medium skillet, heat 2 tablespoons of the olive oil. Add the mushrooms and cook over moderately high heat, stirring, until lightly browned, 4 minutes. Stir in the shallot, garlic and marjoram and cook until fragrant, 2 minutes. Season with salt and pepper and keep warm. Peel, core and seed the peppers. Transfer the peppers to a blender and puree. With the machine on, add the remaining 3 tablespoons of oil and the hot sauce and puree. Season with salt and pepper. Bring a large saucepan filled with 3 inches of water to a simmer. Crack each egg into a cup, then slide it into the water. Poach the eggs over low heat until the whites are set and the yolks are runny, 4 minutes. Using a slotted spoon, lift the eggs out of the water and blot them dry. Spoon the pepper puree onto plates and top with the mushrooms. Set the eggs on the mushrooms, season lightly with salt and pepper and serve.

STUFFED PEPPER SOUP
2 pounds ground beef, 6 cups water, 1 can (28 ounces) tomato sauce, 1 can (28 ounces) diced tomatoes, undrained, 2 cups chopped green peppers, 1/4 cup packed brown sugar, 2 teaspoons salt, 2 teaspoons beef bouillon granules, 1 teaspoon pepper, 2 cups cooked long grain rice, chopped fresh parsley, optional In a Dutch oven over medium heat, cook and stir beef until no longer pink; drain. Stir in next 8 ingredients; bring to a boil. Reduce heat; simmer, uncovered, until peppers are tender, about 30 minutes. Add cooked rice; simmer, uncovered, 10 minutes longer. If desired, sprinkle with chopped fresh parsley. Recipe from TasteofHome.com

NIAGARA GRAPE AND JASMINE TEA CAKE
2 tsp jasmine tea,1 c boiling water,1 T honey,1/2 tsp vanilla,1 1/4 c spelt flour, 1/2 c. unbleached or whole wheat flour,1/2 c sugar (I like cane juice crystals), 1/4 tsp fresh, grated lime peel,1/4 tsp baking soda, dash of salt,1/2 c unsalted butter, room temperature,1/2 c Niagara grapes, halved, skinned, and seeded
Steep tea in boiling water 10-15 minutes until strong. Strain tea and add honey and vanilla. Set aside. Sift together flours, sugar, lime peel, baking soda, and salt. Cut butter into dry ingredients until mixture resembles coarse crumbs. Remove 1/2 c of the mix and set it aside. Stir in liquid ingredients and grapes.
Pour into greased 9″ square or round baking pan. Sprinkle reserved mixture over the top. Bake at 350 F for 50-60 minutes, until tester inserted in middle comes out clean.
Allow to cool slightly before cutting and serving Serves 6-8 Recipe by The Baklava Queen

FIVE MINUTE GRAPE SORBET
3 C green grapes, 2 Tbsp sugar or honey, 1 tsp lemon zest finely grated, 1 tsp lemon juice
Freeze: Remove grapes from stem and arrange onto a plate or baking sheet in a single layer. Freeze until solid, at least 4 hours. Blend: In a food processor, puree frozen grapes, scraping down the sides as needed. Add remaining ingredients and puree until smooth. Store grape sorbet in a freezer-safe container for 1 to 2 months. Variations: Change it up by adding other frozen fruit, like strawberries, cherries, or pineapple!
Recipe from https://www.liveeatlearn.com/

GRAPE AND GREEN TOMATO CHUTNEY
2 lbs. green tomatoes, sliced, 4 tart apples, ½ tsp. salt, 2/3 cup chopped onions, 2 ¾ cups dark brown sugar, 2 cups cider vinegar, 1 cup seedless raisins, ½ tsp. hot red pepper flakes, 1 tsp. mustard seed, 1 tsp. dry, mustard, 1 tsp. Finely chopped fresh ginger, 3 cups green seedless grapes
Put the tomato slices in a 5-quart saucepan. Peel and dice the apples and add them to the tomatoes. Add the onions, sugar, vinegar, raisins and salt. Mix well. Cook over medium heat for about 30 minutes. Add the red pepper flakes, mustard seed, dry mustard, ginger and grapes to the hot mixture. Cook for about 30 minutes longer, or until mixture is thick. Pack chutney into hot sterilized jars, preferable 1-cup size. Seal at once.
Makes 2 pints Recipe from https://www.honeyflowfarm.com/

APPLE CHEDDAR SCONES
2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1 tsp salt; 1/2 tsp dried thyme; 1/2 tsp cracked pepper; 1/4 cup butter or margarine; chilled, diced; 1 apple; cored, cut into 1/4″ pieces; 1/2 cup shredded sharp cheddar cheese; 3/4 cup milk; 1 egg, lightly beaten
Preheat oven to 425-degrees. Coat baking sheet with cooking spray. In bowl, combine flour, sugar, baking powder, salt, thyme, and pepper. With pastry blender cut in butter until coarse crumbs form with some pea-sized pieces. Stir in apple, cheese and milk until ingredients are moistened and dough starts to form. On lightly floured surface gently knead dough until it comes together. Shape into 7″-wide disk. Brush with egg. Cut into 8 wedges. Arrange wedges 2″ apart on baking sheet. Bake 15 minutes or until golden. Cool on pan one minute. Remove from pan; cool on rack. Makes 8 servings